Preparation of ingredients:
Preheat the oven to 170°C and line a baking tray (about 24cm in diameter) with baking paper.
Beat the eggs and sugar:
In a large bowl, beat the eggs and add the sugar. Using an electric whisk or mixer, beat the eggs and sugar until the mixture is frothy and triples in volume. Assembly will take about 8 to 10 minutes.
Add flavourings:
Add the orange zest and juice to the beaten eggs. Gently mix with a spatula until the flavours are combined.
Sift and add the dry ingredients:
In another bowl, sift the flour, cornflour and salt (and baking powder, if using). These dry ingredients should be gradually added to the egg mixture, stirring gently from the bottom up to prevent the mixture from breaking up.
Pour and cook:
Pour the mixture into the prepared tin and level the surface with a spatula.
Bake in a preheated oven at 170°C for about 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
Cool and serve:
Once baked, leave the cake to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
If you like, sprinkle the cake with icing sugar before serving.
Tips for the perfect cake:
Eggs: Make sure they are at room temperature before you start beating them with the sugar.
Assembly: Beat the eggs with the sugar until frothy and very fluffy.
Flavors: Use fresh oranges for the best citrus flavor in your cake.
Cake: Gently fold in the dry ingredients to avoid removing the beaten air from the eggs.
Cooking: Check for doneness with a toothpick to make sure the cake is cooked through.
This orange cake is sure to be a hit and will have everyone licking their chops! Enjoy your meal!
